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Connecticut Culinary Institute Advanced Culinary Arts School in Farmington Connecticut CT
The Advanced Culinary Arts Program (ACAP) is a 52 credit hour program designed to provide students with the knowledge and skills required to begin or advance in their culinary career.
Our educational approach is to manage the balance of lecture, theory, demonstration, and practical application of the culinary arts. In short, students learn best by listening, observing and DOING!
You'll learn from professional chefs the ingredients of culinary success. And you'll master the art of worldwide cuisine. Here's a sample of some of the classes you will take as an Advanced Culinary Arts student:
Sanitation and Safety
Knife Skills and Equipment Use
Nutrition and Wellness
Basic Culinary Skills
American Regional and Current Trends
Introduction to Culinary Career Management
Purchasing and Receiving
Italian and Mexican Cuisine
Asian, African and Middle Eastern Cuisine
European Cuisine
Baking and Pastry Arts
Fabrication, Yield and Cost Control
Garde Manger/Charcuterie
Wine and Beverages
Café - Back of the House
Café - Front of the House
Externship and Career Management
Culinary Externship
Students are prepared for entry into the culinary field as sauté chef, pastry chef, catering chef, saucier, chef garde manger, and other culinary positions. Upon successful completion of the program and all of its requirements, a student earns the Institute's diploma of graduation.
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